Classic Thai Beef Salad (Yum Nua)

This Thai beef salad (Yum Nua) is a bold, refreshing dish made with grilled steak, crisp vegetables, fresh herbs, and a tangy lime fish sauce dressing. Easy to make at home, it’s the perfect Thai-style salad for a light lunch or flavorful side.

Thai beef salad (Yum Nua) has always been one of my favorite Asian-style salads to make at home — it’s bold, refreshing, and bursting with vibrant Thai flavors. The combination of tender grilled steak, crisp vegetables, and fresh herbs tossed in a tangy, slightly sweet fish sauce and lime dressing never gets old.

After traveling to Thailand many times and tasting the real thing, I wanted to recreate that same balance of authentic flavor and texture — but in a way that’s simple and achievable with ingredients you can find just about anywhere.

This Thai-style steak salad is light yet satisfying, and every bite takes me back to warm afternoons in Phuket and Bangkok, sitting down to a plate just like this.

💬 Reader Review: “This is a great recipe. My family loves it. We are having it for dinner for the third time in a month.” – ★★★★★ Hutch

Choice of Beef Steak

Any tender cut of beef works beautifully in this Thai beef salad. I use tenderloin (fillet mignon) for its soft texture, but rib-eye, sirloin, or striploin are excellent alternatives. For a more robust, beef-forward flavor, try skirt steak or hanger steak — just be sure to slice them thinly across the grain.

Cook your steak to your preferred doneness, but I recommend medium to medium-rare for the best texture and juiciness. If you prefer it well-done, that’s okay too — just note that leaner cuts may become a bit tougher.

📌 Tip: Let the steak come to room temperature for 30–45 minutes before cooking. This helps even grilling and better flavor development.

Fresh Herbs

What sets this Thai salad apart is the fragrant mix of herbs. I always include cilantro and mint for that refreshing brightness. You can also add a handful of Thai basil for its slightly spicy, anise-like aroma — it’s often available in Asian grocery stores.

Thai Salad Dressing

The soul of any good Thai salad lies in its perfectly balanced dressing — sweet, salty, sour, and spicy all in one bite. Mine uses just 4 essential ingredients:

• Fish sauce: Adds depth and umami. You can substitute with soy sauce or vegan fish sauce for a vegetarian version.
• Fresh lime juice: The sour element. Bottled lime juice can work in a pinch, but fresh is best.
• Palm sugar (or brown sugar): Pals sugar has a rich, caramel-like flavor with earthy undertones. It melts easily and adds a subtle depth to Thai dressings without overpowering the other flavors. If not available, use brown sugar.
• Fresh red chili: Thai bird’s eye chili gives authentic heat, but you can use milder chilies or adjust to taste.

📌 Tip: Always taste and adjust! The dressing should be bold but balanced. If it’s too salty, add more lime juice or sugar. If it’s too sour, a splash of water or more sugar can help round it out.

How to make Thai Beef Salad

Marinate the beef and prep the salad. Season the beef with soy sauce and black pepper, and let it marinate for about 15 minutes. While it rests, prep the fresh herbs and vegetables in a large mixing bowl.

📌 Expert Tip: I like to give the beef a quick soak in soy sauce and black pepper — it’s a simple trick that adds a savory depth without needing a long marinating time. The soy sauce gently seasons the meat and helps create a flavorful crust when grilled.

Grill the steak. Use a hot grill to get those beautiful sear marks, or a heavy-duty skillet works just as well. Cook the steak to your preferred doneness, then let it rest for 5 minutes to keep the juices in. Slice thinly against the grain for the most tender texture.

Make the salad dressing. Combine grated palm sugar (or brown sugar) with freshly squeezed lime juice, fish sauce, and minced red chili. For a milder heat, simply remove the chili seeds before adding. Mix until the sugar dissolves and the flavors are well balanced.

Dress the salad. Add the grilled steak slices to the bowl of herbs and vegetables, then drizzle with the dressing and toss well to coat everything evenly.

📌 Smart Tip: Start with half the dressing, taste, and add more as needed — it’s easy to overdo it. Also, always toss the salad just before serving. Dressing it too early can make the greens soggy and intensify the flavors as it sits. You can prep the salad components ahead of time, but keeping the dressing separate until the last minute is the smart move.

What to Serve with Thai Beef Salad

Thai beef salad (Yum Nua) is incredibly versatile — it can be served as a light main or as part of a larger Thai-inspired meal. Here are some delicious Thai dishes that pair well with it:

• Sticky Rice
• Green Papaya Salad (Som Tom)
• Thai Shrimp Green Curry
• Glass Noodle Salad (Yum Woon Sen)
• Hot and Sour Thai soup (Tom Yum Goong)

This salad also works well as part of a summer barbecue spread or a light lunch with jasmine rice on the side. You’ll find more dishes like this in my Southeast Asian recipe collection.

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